Abbreviations, Units,
Equivalents
AACC American Association of Cereal C.S.I.R. Council for Scientific and Industrial
ACP acid calcium phosphate CSL calcium stearoyl-2-lactylate
ADA azodicarbonamide CTAB cetyl trimethylammonium bromide
ADD activated dough development CWAD Canadian Western Amber Durum
ADF acid detergent fibre wheat
A.D.Y. active dried yeast CWRS Canadian Western Red Spring wheat
an. annum CWRW Canadian Western Red Winter
ARFA Air Radio Frequency Assisted wheat
b billion ( lo9) CWSWS Canadian Western Soft White Spring
B.C. before Christ wheat
BFP bulk fermentation process cwu Canadian Western Utility wheat
BHA butylated hydroxy anisole D dextrorotatory
BHT butylated hydroxy toluene DATEM di-acetyl tartaric esters of mono- and
BOD biological oxygen demand di-glycerides of fatty acids
b.p. boiling point d.b. dry basis
BP British Patent DDG dried distillers’ grains
B.P. British Pharmacopoeia D.H. Department of Health
B.S. British Standard DHA dehydro ascorbic acid
B.S.I. British Standards Institute d.m. dry matter
BZ benzene DNA deoxyribonucleic acid
cap. head (capitum) DR Democratic Republic (Germany)
CBN Commission of Biological DRV dietary reference value
Nomenclature D. S. S. Department of Social Security
CBP Chorleywood Bread Process E east
Cent. central EAR estimated average requirement
cf. compare EC European Community
Ch. Chapter edn . edition
CMC carboxy methyl cellulose EP European Patent
COMA Committee on Medical Aspects of F.A.O. Food & Agriculture Organisation of
concn concentration F.D.A. Food & Drug Administration (of the
COT Committee on Toxicology U.S.A.)
cs . coarse FFA free fatty acid
Chemists Research
Food Policy the United Nations
X
ABBREVIATIONS, UNITS, EQUIVALENTS xi
FMBRA Flour Milling & Baking Research N normal
FR Federal Republic (Germany) NABIM National Association of British &
G giga (io9) Irish Millers
GATT General Agreement on Tariffs and N.B. nota bene
GC Grade Colour NIR(S) near infrared reflectance
gg
GMS glycerol mono-stearate
No. number
hd head P.7 PP. page7 pages
HDL high density lipoprotein
P.A.D.Y. protected active dried yeast
HFCS high-fructose corn syrup PAGE polyacrylamide gel electrophoresis
HFSS high-fructose starch syrup Pat. Patent
H-GCA Home-Grown Cereals Authority ProPn proportion
Association N nitrogen
Trade
NDF neutral detergent fibre
grit gauze
(spectroscopy)
HPLC high performance liquid Pt part(s)
chromatography RDA recommended daily amount (of
HPMC hydroxy propyl methyl cellulose
nutrients)
HRS Hard Red Spring wheat
rDNA recombinant DNA
HRW Hard Red Winter wheat RF radio frequency
HTST high temperature short time r.h. relative humidity
I.A.D.Y. Instant Active Dried Yeast RNI Reference Nutrient Intake
ICC International Association of Cereal r.p.m. revolutions per minute
Science and Technology RVA rapid viscoanalyser
IS0 International Organisation for S south
Standardisation
SAP sodium aluminium phosphate
IUPAC International Union of Pure and SAPP sodium acid pyrophosphate
Applied Chemistry SDS sodium dodecyl sulphate
k kilo ( lo3)
SEM solvent extraction milling
L laevorotatory
SGP starch granule protein
LDL low density lipoprotein
SI Statutory Instrument
LRNI Lower Reference Nutrient Intake
sp. 7 spp. species
LSD lysergic acid sp.gr. specific gravity
m milli ( io-3)
Sr strontium
CI micro (10")
SRW Soft Red Winter wheat
M molar
SSL sodium stearoyl-2-lactylate
MAFF Ministry of Agriculture, Fisheries & ssp. subspecies
max. maximum
temp. temperature
m.c. moisture content
t.v.p. textured vegetable products
Med. medium
U.K. United Kingdom
Midds middlings
U.S.A. United States of America
min . minimum
USDA United States Department of
mol. molecular
Agriculture
Mr relative molecular mass
USP United States Patent
M.R.C. Medical Research Council uv ultraviolet
MRL maximum residue level
vac . vacuum
MW microwave
v/v volume for volume
n nano (10-~)
W west
Food TD tempering-degerming
xi i TECHNOLOGY OF CEREALS
0
W. wire bolting cloth degree
WIW weight for weight < less (fewer) than
WHW World Health Wrganisation > greater (more) than
not more than
percentage
Wt weight 4
Yr year YO
UNITS
ac acre (43,560 ft2) lb pound
atm atmosphere m metre
A, vapour pressure mM millimolar
bar steam pressure mg/kg milligrammes per kilogramme
BC Baume (hydrometer scale) (=PPm>
Btu British thermal unit pg/k microgrammes per kilogramme
bu bushel (8 imperial gal) (=PPb)
"C degree Celsius (centigrade scale) Mha mega hectare (lo6 ha)
cal calorie MHz mega hertz (lo6 Hz)
Cal Calorie (kcal) MJ mega joule ( lo6 J)
Ci curie MN mega-newton (lo6 N)
cm centimetre (10-2m) Mt mega-tonne (lo6 t)
CWt hundredweight (1 12 lb)* min . minute (time)
cwt (U.S.) hundredweight (100 lb) ml millilitre (10-~ 1.)
"F degree Fahrenheit* mm millimetre ( lop3 m)
FN Falling Number le microgramme ( 1 o-~ g)
ft foot, feet Pm micrometre ( 1 o-~ m)
FU Farrand unit N newton (unit of force)
g gramme nm nanometre (io-9 m)
gal gallon (imperial) 02 ounce
GJ gigajoule (lo9 J) pCi picocurie (10-l~ Ci)
h hour PPb parts per billion (pglkg)
ha hectare (lo4 m2) PPm parts per million (mglkg)
hl hectolitre ( lo2 1) psi pounds per square inch
h.p. horse power 9 quintal ( lo2 kg)
Hz hertz rad unit of radiation
in. inch rev revolution
i.u. international unit sec second (time)
J joule sk sack (280 lb of flour)
kcal kilocalorie ( lo3 cal) t metric tonne ( lo3 kg; 22041b)
kg kilogramme (lo3 g) ton long ton (2240 lb)*
kJ kilojoule ( lo3 J) ton (U.S.) short ton (2000 lb)
kN kilonewton (lo3 N) W watt
kW kilowatt ( lo3 W) Wh watt-hour
1. litre Yd yard
* Abolished in the U.K., 31 December 1980.
...
ABBREVIATIONS, UNITS, EQUIVALENTS Xlll
EQUIVALENTS
Metric units, viz. units of the SI (Systeme Internationale d’unitks), have been used throughout
this book, but for the convenience of readers, particularly in those countries in which metric units
are not adopted, some conversion factors are presented below.
Further information may be obtained from a National Physical Laboratory booklet Changing to the
Metric System, by Pamela Anderton and P.H. Bigg, London: H.M.S.O., 1967. See also Flour Milling
by J.F. Lockwood, Stockport: Henry Simon Ltd, 4th edition, 1960, Appendix 14.
Cereal crop yields are given in quintals per hectare (q/ha) in preference to the SI unit of kilogrammes
per 100 square metres (kg/100 m2) which is numerically equivalent to quintals per hectare.
Length 1 t = 0.984 ton Power
lm = 39.37 in. It = 1oq 1 kW = 1.341 h.p.
lm = 3.281 ft
lm = 1.0936 yd Pressure
Volume
11. = 1.76 pint
11. = 0.22 gal
11. = 0.0275 bu
1 m3 = 1000 1.
1 m3 = 220 gal
Density
1 mg/100g = 0.3518 oz/t Roller surface
1 g/cm3 = 62.5 lb/ft3 1 mg/lb = 0.00985 oz/sk 1 cm/24 h/100 kg wheat
1 kg/m3 = 0.0625 lb/ft3 1 mg/lb = 0.0788 oz/ton = 16.7 in./sk/h flour
1 kg/hl = 0.802 lb/bu 1 pg/g = lmg/kg = 1 ppm (milled to 73% extraction rate)
1 pg/kg = 1 ppb 1 inJ196-lb barrel of flour
Area (U.S.A.) = 1.43 in./sk
1 m2 = 10.76 ft2
1 ha = 2.471 ac Energy
= 2.8 in./sk
Mass 1 kJ = 0.945 Btu Temperature
1 g = 0.0353 oz 1 MJ = 0.278 kWh OF = (“C x 1.8) + 32
Mass per unit area
1 t/ha = 0.398 ton/ac 1 kg/cm2 = 0.968 atm
1 q/ha = 0.79 cwt/ac 1 kN/m2 = 0.145 lb/in.*
1 kg/cm2 = 14.232 lb/in.2
1 kN/m2 = 0.0099 atm
Concentration Dressing surface
1 rng/lOOg = 4.54 mg/lb
1 mg/100g = 0.0447 oz/sk
1 mg/100g = 0.3576 oz/ton
1 m2/24 h/100 kg (wheat)
= 469.5 ft2/sWh (flour)
1 in./lOO-lb cwt flour (U.S.A.)
1 J = 0.239 cal
1 kg = 2.205 lb 1 kcal = 1.163 Wh “C = (“F - 32) x 349